12 thin rashers streaky bacon
1 kg minced venison
1 small onion, finely chopped
2 good-quality pork sausages, meat squeezed from the skins
1 tbsp fresh thyme leaves, plus sprigs to decorate
50 g fresh breadcrumbs
1 tbsp wholegrain mustard
1 splash Worcestershire sauce
- Heat oven to 200C/180C fan. Stretch out the bacon with the back of a knife, then trim off and finely chop any stray bits. Line a 900g loaf tin with the bacon, leaving an overhang, and set aside. Tip the rest of the ingredients into a bowl and scrunch well with your hands.
- Pack the mix into the tin, pat down well and wrap over the bacon. Put the tin on a tray and bake in the middle of the oven for 1 hr 15 mins or until firm and cooked through. Leave to rest for at least 15 mins, then serve sliced – or leave to cool completely and serve sliced cold for a buffet with salad, or stuffed into a roll.